Malay Chile Jam

This jam is a wonderful accompaniment to bread and sharp cheeses and can be made with almost any medium-hot chile. (Do not use habanero or Scotch bonnet chiles.) Green chiles are fine, but red chiles produce a spectacular color. Wear thin latex or rubber gloves when handling chiles to prevent any skin irritation, and remember to keep the gloves away from your face and eyes.

Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring often, until the jam thickens and registers 210° on a jelly thermometer, about 12 minutes. Discard the lemon wedges. Pour the jam into a clean jar or container and refrigerate for up to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently simmering water before serving.